Hot cross bun cocktail

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Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Hannah Lewry has created the ultimate Easter cocktail: the hot cross bun cocktail! The best part is you can customise it to your liking. Add whisky or brandy – or keep it completely alcohol-free – the choice is yours.

Ingredients

1 x 200 g jar Woolworths ginger preserve
3 T raisins
1 cinnamon stick
1 t ground cinnamon, plus extra to garnish
4 shots whisky or brandy
1 large free-range egg white
2 large marshamallows
1 x 275 ml bottle Woolworths dark and stormy ginger-and-bitters flavoured drink ice, for serving

Cooking Instructions

1. Pour the syrup from the preserved ginger into a small saucepan. Add a few chunks of the ginger, raisins and cinnamon. Bring to the boil, then reduce to a simmer and cook for 2–5 minutes.

2. Turn off the heat, allow to cool and pour into a jar. Allow to infuse overnight or for a few hours for the best results.

3. To make the cocktail, pour 2 shots sugar syrup, the whisky or brandy and egg white into a cocktail shaker. Add ice and shake until foamy and ice cold.

4. Divide between 2 cocktail glasses and top up with the dark and stormy drink. Thread each marshmallow onto a small skewer and brulee using a blowtorch or over the braai or a gas flame.

5. Place on top of the glass, sprinkle with a little extra cinnamon and serve.
Cook’s note: Save the remaining raisins and ginger from the syrup, swirl through softened butter and spread onto toasted hot cross buns. Or stuff under the skin of a chicken before roasting.

Find more cocktail recipes here.

Production: Hannah Lewry
Videography: Romy Wilson
Photograph: Shavan Rahim
Food assistant: Claire-Ellen Gooderson